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I'm not normally tickle tummed but this has done it for me - the email header from Waitrose
Introducing our Shimmering Salmon Mousse!
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No best answer has yet been selected by barry1010. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Why would you think I would rub that on my pubes Tills? 👀
I make my own Souffle, as was highlighted by DT. Make a good hot bechemel(not too thick) with good cheese. Gruyere is a must with Parmesan too and Lobster tails in the souffle. Delish but high intensity work for 15 mins. Which is why they are not on many restaurant menus and when they are they are expensive.
Haha Tills. I only do a couple of souffles perhaps twice a year. Usually when it is sunny and warm and we can sit out. Nice glass of Chablis or Sancerre and I do not wash up afterwards. Once made them when we were on holiday in St Ives and sat looking out over the beach to eat them. That was nice. Like most who have posted I prefer a Mousse to be sweet, and preferably chocolate.
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